1. What can I use instead of turkey drippings for flavor?

The best replacements are high-quality, concentrated turkey or chicken stock combined with sautéed aromatics (onions, celery, carrots) and a small amount of umami boosters like soy sauce or mushroom powder. Sautéing your flour for a minute or two (creating a darker roux) also adds significant depth.

2. How do I make my homemade turkey gravy thicker?

If your gravy is too thin, create a quick slurry: whisk 1 tablespoon of cornstarch or flour with 2 tablespoons of cold water or stock until smooth. Whisk this mixture slowly into the simmering gravy. Let it simmer for 1–2 minutes after adding. Repeat if necessary, one slurry at a time.

3. Can I make this turkey gravy recipe ahead of time?

Absolutely. Gravy can be made 3–4 days in advance and stored in the refrigerator. When reheating, it will be very thick. Simply warm it gently over low heat and whisk in a little extra stock until it reaches your desired pourable consistency.

4. How do I fix lumpy turkey gravy?

The easiest fix is to strain it. Pour the lumpy gravy through a fine-mesh sieve set over a bowl, pressing the lumps with a spoon. For small batches, you can also use an immersion blender or transfer it carefully to a regular blender to quickly emulsify the lumps.

5. What is the difference between gravy and sauce?

While the terms are often used interchangeably, traditionally, gravy is a sauce made using the drippings (juices and fat) from roasted meat or poultry, thickened with a roux. A sauce, such as a traditional brown sauce, is made using concentrated stock and thickener but doesn't necessarily rely on meat drippings. Since this recipe does not require drippings, it is accurately described as a rich Turkey with Gravy Sauce .

Turkey with Gravy Sauce: Easy Homemade Recipe (No Drippings)

The Ultimate Homemade Turkey with Gravy Sauce Recipe (No Drippings Needed!)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, deeply savory, and easy homemade turkey gravy sauce that uses quality stock instead of meat drippings. Perfect for holidays or any weeknight.

Author: Emily Parker

Ingredients

Scale

4 tablespoons Unsalted Butter

1/4 cup finely minced Onion (or 1 large shallot)

1/4 cup All-Purpose Flour

4 cups Turkey or Chicken Stock (low sodium)

1 teaspoon Soy Sauce (low sodium)

1/2 teaspoon Dried Thyme/Sage blend

Salt and Black Pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Melt the butter in a medium saucepan over medium heat. Add the minced onion and cook for about 5 minutes until soft. Add the dried herbs and cook for 30 seconds until fragrant.

2. Sprinkle the flour over the cooked onions and fat. Whisk continuously for 1 to 2 minutes until the roux turns a light peanut butter color. This eliminates the raw flour taste.

3. Slowly pour in the warm stock while whisking constantly. Start with a small amount until smooth, then add the remaining stock gradually to prevent lumps.

4. Bring the gravy to a gentle simmer and let it cook for 5 to 8 minutes, stirring, until it reaches your desired thickness. Stir in the soy sauce, then taste and adjust the salt and black pepper.

Notes

For a gluten-free option, use a cornstarch slurry instead of flour.

This gravy can be made 3–4 days in advance and reheated gently with extra stock to adjust consistency.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Find it online: https://www.flavourrecipe.com/turkey-with-gravy-sauce/